With left behind crab/lobster meat, I make rostie, super tasty, a good way to present them in another memorable dish.
Crab potato rostie
1. Use julienne peeler to shred potato into thin strips, season with salt, white pepper and a tablespoon of flour, mix in minced scallion, kaffir lime leaves and crab/lobster meat.
2. Spread as big or little disc of the mixture in frying pan, with olive oil, cook at medium heat until both sides golden.
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